SPICED CHICKEN & APRICOT PASTILLA
Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
- Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
- Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.
Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
CHICKEN BASTILLA
A traditional Moroccan dish generally served as an appetizer or first course. Exotic, delicious blend of flavors. Source: Hilaire Walden, The Moroccan Collection
Provided by Tracy K
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
- Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
- Preheat oven to 400.
- Transfer the chicken to a plate.
- Boil the cooking juices until they are reduced to a thick, dryish sauce.
- Set aside.
- When chicken is cool enough to handle, remove the skin and take the meat off the bones.
- Coarsely chop the meat.
- Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
- Set aside.
- Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
- Add the remaining cinnamon and sugar.
- On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
- Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
- Cover with the egg mixture, and top with chicken and almonds.
- Fold the sides of the pastry up and over the filling to completely enclose the filling.
- If necessary, patch any gaps with more pastry, always brushing with oil.
- Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
- To serve, lightly dust confectioner's sugar andground cinnamon over the top.
CHICKEN & ALMOND PASTILLAS
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar
Provided by Cassie Best
Categories Dinner, Main course
Time 1h50m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.
- Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley - the mixture should be quite thick. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you're not working with under a damp tea towel, so it doesn't dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.
- For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.
Nutrition Facts : Calories 359 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
CHICKEN BASTILLA (PIE)
Moroccan style chicken pie. The procedure is quite simple and well worth the effort. Ideal for entertaining, the unbaked pie can be made and refrigerated for up to two days. I found the recipe over ten years ago and have had many compliments when serving it. Read complete recipe before preparing.
Provided by Kendra Jeans Kitchen
Categories Savory Pies
Time 1h45m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 24
Steps:
- In large skillet or 5-quart dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook until golden brown on all sides-about 5 minutes. Remove chicken from skillet and set aside.
- In same large skillet, add onions, garlic, ginger, and remaining 1 tablespoon oil; saute, stirring constantly, just until onions are translucent. Stir in cinnamon, cumin, ground coriander, red pepper, turmeric, and saffron. Reduce heat to low and cook, stirring constantly, until onions are completely coated with spices-about 3 minutes.
- Increase heat to high. Add broth, fresh coriander, and parsley to skillet with onion mixture. Heat to boiling, stirring to combine. Return chicken to skillet, cover, reduce heat to low, and simmer until chicken is tender, approximately 30 minutes.
- Remove chicken from skillet to plate and set aside to cool. Continue to cook onion mixture, covered, until almost dry, about 15 minutes. Add eggs, salt, and pepper to onion mixture.Cook until soft curds form, about 3 minutes. Remove skillet from heat and set onion-egg mixture aside to cool.
- Topping:. Heat oven to 375 degrees F. Spread almonds on ungreased baking sheet and place in oven for 7 minutes or until lightly toasted. In food processor with chopping blade (or by hand), process almonds with sugar and cinnamon until coarsely ground.
- When chicken is cool enough to handle, remove and discard skin and bones. Tear chicken into 2-inch-long strips.
- To assemble bastilla, place phyllo between 2 sheets of waxed paper, then cover with damp towel. (Phyllo dries out very quickly. Each time you remove a sheet, be sure to cover remaining sheets with damp towel.) Brush 12-inch pizza pan with some melted butter. Remove 1 sheet of Phyllo and place on pan, letting the edges hang over the rim. Brush phyllo sheet with butter. Working quickly, stack and butter 11 more sheets, arranging them in the pan in an overlapping, circular fashion (like a pinwheel).
- On center of phyllo, in even layers, arrange half the Topping, half of onion-egg mixture, all of chicken strips, the remaining onion-egg mixture, and the remaining Topping, Fold overhanging phyllo over top of bastilla and brush top with butter.
- Continue to butter and arrange 12 phyllo sheets in the same pinwheel fashion over top of bastilla (as before). Carefully tuck the overhanging ends underneath it. Brush top and side of bastills with butter. Cover loosely with foil.(At this point, can be refrigerated two hours or up to 2 days before baking).
- Heat oven to 350 degrees F. Bake bastilla 20 minutes or until golden. (If bastilla has been chilled, bake 5 to 10 minutes longer.) Place a baking sheet or another 12-inch pizza pan over the bastilla and invert so that the underside is now on top. Return to oven on the new pan (or slide back onto original pan) and bake 25 minutes longer or until crisp and golden.
- If desired, sprinkle confectioners' sugar and ground cinnamon on top of bastilla.
- Note: Ground saffron is available in specialty shops. If you can't find it, crumble the commonly found saffron threads before measuring.
Nutrition Facts : Calories 537, Fat 37.4, SaturatedFat 13.8, Cholesterol 200.3, Sodium 628.1, Carbohydrate 29.1, Fiber 3.6, Sugar 4.2, Protein 22.9
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5/5 (1)Category Appetizer, Main CourseCuisine MoroccanTotal Time 3 hrs
- Wash the chicken really well with salt, water & lemon. I rinse the chicken first with water then use 1/2 fresh lemon and rub it all over the chicken. I then juice it and rub the juice in the same manner with my hands. Then I use sea salt to scrub all over the outside and inside of the chicken. Some prefer to use vinegar. Let it sit like this for maybe 5-10 minutes then rinse again with tap water before cooking. (you can cook the chicken whole or cut it into 4 quarters for easier & quicker cooking)
- In a large pot, put the chopped onions in the oil and butter if you are using it and add the chicken, herbs & spices. Stir and cook for a few minutes.
- When it has steamed through and is well fried add some boiled water, just so it almost covers the chicken if its cut. Or about 4 cups if it's whole.
- When it is boiling cover the pot and lower the heat to a medium fire. Keep stirring occasionally with a wooden spoon until the chicken is cooked and the meat separates easily from the bones. The water will slightly evaporate (you can save about 4 tablespoons of the chicken stock in a bowl and set aside for later.
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- The filling. Heat 2 1/2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
- Meanwhile, in a skillet, fry the almonds, using the remaining 1/2 tablespoon oil, until lightly golden. Drain on paper towels and chop coarsely.
- When the onions are cooked, add the ginger, cinnamon and the chicken. Season with salt and pepper. Cook, stirring occasionally, until the onions are pale gold, for about 15-20 minutes. Add the cilantro and mix everything together.
- The pie. Grease a round baking pan (I used 9-inch) and place a first sheet of filo in it. Brush it entirely with the melted butter pushing the filo into the corners. Let the longer edges hang over the sides. Do the same with 4 more filo sheets, placing every sheet slightly further round so that you have pastry draping over the sides all around the tin. Brush all the sheets with butter, including the ends that overhang.
10 FAMOUS MOROCCAN FOODS YOU SHOULD TRY - THE SPRUCE …
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- Couscous. Couscous is prepared weekly in many Moroccan homes and the presentation pictured here, couscous with seven vegetables, is one of the most popular versions.
- Moroccan Chicken Bastilla. Moroccan chicken bastilla is Morocco's famous rendition of a savory pie, and it simply doesn't get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and fried almonds scented with orange flower water.
- Tagine. The sky's the limit when it comes to tagine, the famous slow-cooked Moroccan stew that takes its name from the traditional clay or ceramic dish it's traditionally cooked in.
- Chicken With Preserved Lemon and Olives. This classic, versatile dish is also one of Morocco's most famous and ubiquitous. And no wonder. It's utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets.
- Lamb or Beef With Prunes. Even if you don't normally reach for prunes when grocery shopping, don't be put off by this particular combination of sweet and savory.
- Kefta Meatball Tagine. Moroccans like to heartily season their ground beef or lamb (kefta) with cumin, paprika, and herbs. In its simplest form, the spiced kefta is shaped and then grilled or pan-fried, but you'll also find kefta used extensively in other dishes, such as this popular meatball tagine with poached eggs.
- Rfissa. There may be nothing elegant about pouring hot meat and broth over a plateful of bread, yet around the world such humble fare is regarded as savory, satisfying comfort food at its best.
- Harira. You'll find all kinds of soups served in Moroccan homes and restaurants, but this one stands out from the crowd for being uniquely Moroccan and very much loved throughout the country.
- Mechoui. Moroccan roasted lamb, referred to as mechoui, is perhaps best sampled in Marrakesh, where whole lamb is roasted in deep pits with smoldering araar wood.
- Sardines and Other Fish and Seafood. The waters along Morocco's extensive coastline provide an abundant supply of sardines, making this tasty, very healthy fish an affordable indulgence.
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Associated national cuisine Morocco, AlgeriaRegion or state MaghrebMain ingredients Warka dough, broth, …Alternative names Bastilla, Basṭīla, R’zeema, Tajik
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- In a large skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook until golden brown on all sides. Remove chicken from skillet and set aside.
- In the same skillet add onions, garlic, ginger, and 1 tablespoon oil. Saute, stirring constantly, until onions are translucent. Stir in cinnamon, cumin, ground coriander, red pepper, turmeric, and saffron. Reduce heat to low and cook, stirring constantly, until onions are completely coated with spices, about 3 minutes.
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Category Main Course
- Heat the oil in a large frying pan. Add the chicken and fry, skin side-down for 2 minutes, or until crispy and brown. Turn over and cook for 2 minutes more, then transfer to a plate.
- Return the chicken to the pan. pour over the stock and season to taste. Simmer, covered, for 30 minutes, or until the chicken is cooked through and tender.
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- Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie, use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin.
- Brush a sheet of filo with melted butter. Drape it over the dish, gently pushing it into the corners without tearing it. Repeat with another sheet of filo, placing it at right angles to the first.
- Spread the filling over the pastry. Fold over the overhanging filo, in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish.
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